Finishers

2 tbsp finely chopped fresh cilantro

2 tsp salt

Preparation

In a large stockpot over medium-high heat, bring dal and 6 cups water to a boil. Reduce heat and simmer, partially covered, until dal breaks down and looks like porridge, about 20 minutes (if it dries out, add water). Remove from heat; cover.

In a shallow pan over medium-high heat, heat ghee. Add hing, cumin, and turmeric. Cook until the seeds turn reddish brown, just under a minute. Add onion, ginger, garlic, and fresh chiles. Cook until onion browns, 2 minutes. Add garam masala, coriander, and red chile powder; cook a few seconds. Add the ghee-spice mixture to dal. Add cilantro and salt. Mix well and serve over basmati rice with roti or naan.